Tuesday, 29 November 2011

HOMEMADE BANANA KETCHUP


Banana ketchup is a staple Filipino dipping sauce. It is probably more popular and more consumed than tomato ketchup. A lot of Filipino dishes are best eaten with this sweet condiment. It is hard to come by here in London and if ever I manage to get my hands on one, it doesn't seem to be as nice as I remember. I thought of making my own and upon research chanced upon some recipes. How interesting to find that banana ketchup is actually not just a Filipino thing. Some recipes had raisins and tomato in it so I imagine that there must be a chutney like taste going. However, Filipino banana ketchup is what I had in mind.


I was unable to find a recipe that I liked so decided to do it the fun way: by experimenting. I used plantain because there's no saba (cardababananas here. The bananas has to be the starchy variety such as the two mentioned. It also has to be semi ripe. It has to be sweet and just a bit sour. Banana ketchup is not as acidic as tomato ketchup. The taste of bananas is actually not at the forefront. I thought only garlic and onions can add that interesting twist of flavour, and I was right. I added some chopped chillies to make it spicy although it also has to have lots of ground black pepper. It was a lovely golden colour until I decided to make it look like the real thing. Maybe I'll skip that part next time.


By the way, don't put it in a bottle like I did. Once refrigerated, it behaved like ketchup should and needed a lot of coaxing to get it out. A wide mouth jar is less troublesome. Lesson learned.


Ingredients:


1 semi-ripe plantain
1 3/4 c. water
2 cloves garlic, crushed
2 tbsps. cider vinegar
1/2 c. sugar
1/2 tsp. ground black pepper
2 1/2 tsps. salt
1/2 red chilli, chopped
1/2 onion chopped
food colouring (optional)


Method:


Slice the bananas and put in a saucepan. Add the rest of the ingredients, bring to a boil and simmer for 20 minutes or until all of the ingredients are cooked. Puree with a hand blender until smooth. Taste and adjust the seasonings. Add food colouring if you wish. A little bit of red and yellow would result to a red orange colour, the usual colour of banana ketchup. Leave to cool then transfer to a wide mouth jar. Store in the refrigerator.





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Serve with
Asian Fried Chicken Niblets
Crispy Unfried Chicken
Filipino Unfried Chicken
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Friday, 25 November 2011

YANG CHOW FRIED RICE


Yang Chow or Yeung Chow fried rice is a rice dish that is more simply as listed special fried rice in restaurant menus. What's special about it is that it is a complete meal in itself although it may also be eaten with other dishes. I once saw a TV chef cook this, then serve it in little bowls. She said that it was a snack and should be eaten with chopsticks as each bowl only holds 3 spoonfuls. That must really take a lot of restrain as dig in is what you are wont to do when faced with a steaming bowl of fragrant fried rice. All the other ingredients adds a variety of tastes to each spoonful. 

Tuesday, 22 November 2011

TURKEY SALTIMBOCCA


Thanksgiving is not a big event here in England, even if the pilgrims who started the tradition of Thanksgiving are English. The turkeys here are probably celebrating in secret, thankful that they are not to be eaten...yet. Turkey and trimmings is the traditional English Christmas dinner so the celebration will be short lived.


Turkey is such a big bird and it is no mean feat to go through the rigours of preparing and cooking it. If you don't want to go through all that or have only a few guests and don't need a whole turkey, turkey portions are a wise option. This very easy but really delicious turkey saltimbocca recipe makes a festive dinner in no time. It is traditionally made with veal but also done with pork or chicken. So why not turkey? 



Whoever thought of this recipe was so right in giving it that name. Saltimbocca literally means "jump in the mouth" in Italian. When you taste the first mouthful, you'll understand why. The dish is so delicious that those words were probably uttered as an involuntary plea to the food. The prosciutto and sage transforms the flavour of the turkey altogether. A sweet glaze of marsala and balsamic vinegar balances the salty flavour of the prosciutto and adds another dimension to its flavours. You won't believe that a handful of ingredients and a few easy steps will result to an amazing meal. Now, that is one good reason to celebrate.


Happy Thanksgiving to all! 


Ingredients:

1 turkey breast
2 tbsps. lemon juice
1 tbsp. flour
4 slices of Prosciutto di Parma (parma ham)
8 sage leaves
1 tbsp. butter
1 tbsp. olive oil
1/4 c. Marsala wine
1 tbsp. balsamic vinegar
2 tbsps. sugar
ground black pepper


Method:

Make 4 thin diagonal slices from the turkey breast. 

Sandwich each slice between two sheets of baking paper and flatten with a meat tenderizer (using the smooth side) to make thin escalopes. 

Season the turkey with lemon juice. Sprinkle sparingly with the flour. 

Cover each escalope with a slice of proscutto, then arrange two sage leaves on the top. Secure the sage leaves with cocktail sticks. 

Heat up the butter and olive oil in a pan. On medium heat, fry the escalopes with the turkey side down for 2-3 minutes or until light brown. Turn over and fry for another 2 minutes. 

When all of the escalopes are done, transfer them to a serving dish. 

Deglaze the pan with the marsala and balsamic vinegar. Season with pepper and sugar. Simmer for a few minutes until syrupy. Use as glaze for the saltimbocca before serving with potatoes, polenta or orzo.



All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Chicken Steaks with Garlic Balsamic Drizzle
Parma Ham and Clam Carbonara
Turkey Kofta Kebabs with Minted Yoghurt
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Friday, 18 November 2011

CHICKEN ARROZ CALDO


The healing and comforting properties of chicken soup is legendary and is known and accepted worldwide. Each country has their own kind of chicken soup. It is one dish that is best when home made. The love and care that went into making it is what makes it taste so delicious.

Tuesday, 15 November 2011

BEEF GOULASH


Memories of summer is now in the distant past. The air is once again cold and damp. The trees are leafless and the ground full of fallen leaves waiting to be cleared. Our barbecuing days are over, at least for now. Warming stews and soups are what's best to eat at this time of year.

Friday, 11 November 2011

PRAWN AND CHICKEN LAKSA



Before I met my husband, my knowledge of Malaysian cuisine was at an absolute zero level. He introduced me to this wonderful cuisine that was so different and quite the opposite of Filipino cuisine. Tasting the strong spices for the first time was a bit of a shock to my unaccustomed palate. After getting used the heat and spices, I found that it was a very exciting and interesting cuisine and one that would leave you pining for it.

Tuesday, 8 November 2011

SWEET POTATO DUMPLINGS


Yams, the delicious orange coloured tuber that takes the spotlight on Thanksgiving are actually sweet potatoes. These vitamin packed sweet spuds are very abundant and well loved in Southeast Asia although the most common ones are starchy unlike the more common moist fleshed, orange coloured variety. They are eaten all year round as a snack item or ingredient and are delicious on their own or used in recipes. 

Friday, 4 November 2011

CHUNKY CHILLI CON CARNE


It is Guy Fawkes night in here in England on November 5. The story goes that in 1605, a group of people conspired to overthrow the King by blowing up the Parliament. Luckily, the attempt was foiled when hints of the plot was leaked to authorities. A certain guy called Guy Fawkes (yes, that's his real name) was caught in the cellar of the parliament building with 36 barrels of gunpowder. To celebrate the happy turn of events, people lit up bonfires. From then on, November 5 was called Bonfire Night and people celebrate with fireworks and bonfires where they burn effigies of Guy Fawkes. 




It is amazing to know that terrorism is not a new thing. Another interesting fact is that the plotters were a group of Catholics who felt that the King was restricting the practice of their religion. There's a funny but unconfirmed twist to the story: the gunpowder they had was so old and useless and wouldn't ignite anyway had they tried. 


Out of all that hoopla was born an interesting celebration. Warming food is usually eaten on bonfire night, usually soups and stews plus the omnipresent English sausages. What else would be good to eat on a cold night than chilli con carne. It would surely light the fire in you. I chose to use diced beef brisket rather than minced beef because I want it to have more texture. The open texture of brisket plus the marbling of fat and sinew have masses more flavour than mince and doesn't turn into mush when cooked. I added both red kidney and cannellini beans at the end. Served with baked potatoes or rice, with or without a bonfire, it makes a very enjoyable meal.




Ingredients:

3 tbsps. olive oil
3 cloves of garlic, crushed
2 medium onions, chopped
1 kilo of beef brisket, cut into 1" cubes
1 tsp. whole cumin seeds, ground
1 tbsp. paprika
1 tsp. ground cinnamon
1 tbsp. tomato paste
1 green chilli, chopped
1 400 gm. tin of chopped tomatoes
1 beef stock cube
1 400 gm. tin of cooked red kidney beans
1 400 gm. tin of cooked cannellini beans
2 tsps. cocoa powder
salt and ground black pepper

Instructions:

Heat up a heavy pot and add the olive oil. Add the garlic and fry for 2 minutes. Add the chopped onions and 1/2 tsp. of salt. Stir and put the lid on. Cook on low heat until softened. Take the lid off and stir the onions until it starts to color. 

Add the beef, cumin, paprika, cinnamon, tomato paste and green chilli. Fry on medium high heat for five minutes. The beef should be sealed and fragrant at this stage and there should be very little liquid in the mixture. 

Add the canned tomatoes and the stock cube. Fill the can with water and add to the pot. Stir and bring to a boil. Simmer on low heat until the beef is tender (about 1 1/2 hours). 

Drain the two kinds of beans and add to the pot together with the cocoa powder. Bring back to the boil and simmer for another 20 minutes until the beans are tender but not mushy. Season to taste with salt and pepper to taste.


All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Bistek Tagalog
Lamb Caldereta
                                        Easy Meatball Curry
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

Tuesday, 1 November 2011

ASIAN FRIED CHICKEN NIBLETS


Chicken wings have always been very popular street food in Asia. They are one of the inexpensive munchable snacks eaten on the go. There is no denying that they are fun to eat. Because they have a lot of bones and skin, they are extra tasty, too. The Western world have caught on and have introduced their own take on this now trendy chicken part. Unfortunately, because they are now hot commodities, their price have changed to match their status.